Halloween party food recipes for kids
4th October 2013
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So you have the invites ready,the games planned,an idea of costumes required....but what to feed the hungry kids on Halloween night? Portsmouth has ample choice for buying pre prepared food and snacks,a bonus for those who have little time to do it all for themselves...but for many people,a personal touch goes a long way,so....a few ideas for the creative types !!


Ingredients 900g plain flour 4 tsp baking powder 4 tsp ground ginger 1 pinch salt 500g unsalted butter, diced 400g caster sugar 8 tbsp golden syrup 3 eggs Ready to use icing

 Method 1. Sift the flour, baking powder, ginger and salt into a mixing bowl. 2. Add in the butter and sugar and rub in until the butter is absorbed and the mixture has a sandy texture. 3. Mix in the syrup and enough of the beaten egg to make a fairly stiff, smooth dough. Shape the dough into a ball and wrap in cling film. Place the dough in the fridge to firm up for at least 45 minutes. 4. Preheat the oven to 180C/Gas Mark 4. 5. Roll out the dough to 3mm thickness. Cut out biscuits into gingerbread person shapes. 6. Place the gingerbread biscuits on greased, non-stick baking sheets. 7. Bake the biscuits for 10-12 minutes until golden brown. 8. Remove the biscuits from the oven and allow to cool on the baking sheets. 9. Decorate the biscuits with icing with skeleton shapes. Store in an airtight container.


Ingredients 1 packet of jelly mix, in red Tin of stoned Lychees

 Method 1. Make up jelly as instructed, adding fruit and fruit juice from tin at second stage once granules have melted. 2. Make sure you reduce cold water proportionately to amount of juice in tin. 3. Use clear bowl, put in fridge and leave to set. 4. End result looks frighteningly like eyeballs - great for Halloween!


Ingredients 3 cups pumpkin or squash, peeled and cubed 1 cup carrots or potatoes, peeled and cubed 1 onion, peeled and chopped 2 cloves garlic, peeled and chopped 1-2 pts chicken or vegetable stock 1 can of chick peas 1 tsp ground cumin 1/2 tsp ground chilli or chilli flakes 1/2 tsp ground cinnamon 1-4 tbsp honey Salt and pepper (to taste) Soured cream (to serve) Chives, chopped (to serve)

 Method 1. Either you can roast all the veg. 2. If you don't want to roast the veg, roasting, just put them all into a large saucepan. 3. Pour on hot stock until the vegetables are just covered. 4. Add spices and chilli and simmer for 30-40 minutes until vegetables are tender. 5. Add the can of chickpeas and simmer for another 10 minutes. 6. Puree the lot, then add honey, salt and pepper and extra chilli to taste. 7. Serve with soured cream dolloped on top, and sprinkled with chives.


 Ingredients 350g frying steak or thinly cut minute steak cut thinly into strips (like 'worms') A few glugs of soy sauce 1 clove of garlic (peeled) 1 tbsp of smooth peanut butter Handy Hint You can also add some spring onions and other stir fry vegetables, like baby sweetcorn, mange tout whatever.

 Method 1. Put peanut butter in a cup and soften in the microwave for 10-20 secs. 2. Place strips of beef in a dish, crush over garlic clove, and throw on a few shakes of the soy sauce. 3. Spoon over the now-runny peanut butter, then cover and let it marinade for as long as you can. 4. Heat oil in a wok and stir fry until cooked through.


 Ingredients 150g sunflower margarine 150g caster sugar 150g self-raising flour 1.5 tsp baking powder 3 eggs 200g icing sugar Strawberry laces, smarties and ready to write icing Handy Hint Un-iced cakes can be frozen for up to 3 months, which can then be decorated when defrosted. The cakes can be decorated when defrosted.

 Method 1. Preheat oven to 180 C/350 F/Gas Mark 4. 2. Place the margarine, caster sugar, flour, baking powder and eggs in a large bowl. 3. Beat with an electric whisk until light and creamy. 4. Spoon the mixture into paper cases and bake for 15-20 minutes until risen and golden. Cool on a wire rack. 5. Put the icing sugar in a bowl, and add about 30ml (2 tbsp) water and mix to a smooth paste. When the cakes have cooled off, you can ice them. 6. Decorate with sweets and the writing icing. You can make fireworks, spiders, pumpkins, witches, ghosts spider webs.


 Ingredients ½ tbsp butter or margarine 110g white marshmallows 90g Ricicles or Rice Krispies 50g desiccated coconut Decorations for eyes and mouths - like dried cranberries, currants or blueberries or liquorice loops. Method 1. Melt butter or margarine in a large saucepan over a low heat. 2. Add marshmallows and stir until completely melted. Remove from heat. 3. Add Rice Krispies or Ricicles and stir until well coated. 4. While mixture is still warm, shape with wet or greased hands into any desired design and roll or press coconut onto surface. 5. Attach decorations of choice using a little melted chocolate or prepared icing. If cut, most dried fruit will stick without needing to do this. 6. To make flat ghost shapes, flatten mixture onto a greased 33 x 20cm swiss roll baking tray, lined with greaseproof paper, using a greased spatula. The quantity will fill half the tray. 7. Depending on required size, cut mixture into squares or rectangles prior to cutting out ghost shapes which can then be bent into required shapes.


 Ingredients 6-8 gummy worms 1 packet lime jelly 1 packet orange jelly 6-8 plastic spiders, to decorate. Method 1. Put a gummy worm in the bottom of a plastic cup. 2. Make up the orange jelly according to the instructions on the packet. Add ice to make the jelly set faster and to ensure the jelly isnât warm when you pour it on the worms (so they donât melt). 3. Pour the jelly into the plastic cups to about halfway up. Leave to set for 1-2 hours in the fridge. 4. Once set, put another worm on top of the first layer of jelly. 5. Make up the lime jelly, again using ice to help it set. 6. Pour it into the cups on top of the first layer to create two layers of different coloured jelly, each with a worm trapped inside. 7. Leave the jelly to set for 1-2 hours. 8. Once set, decorate with plastic spiders or more gummy worms.


 ingredients 1 package (17.3 ounces) frozen puff pastry,3 cups filling of your choice (savoury or sweet),1 egg, beaten red food colouring,small paintbrush.

Method 1.Thaw puff pastry according to packages directions. Preheat oven to 375 degrees F and line a baking pan with parchment paper. 2.Divide each sheet of puff pastry lengthwise into 6 strips. Lightly flour an expansive counter or other surface and lay each strip next to one another. Press and seal the seams between strips. 3.Spread your filling of choice down the entire length of the dough, leaving a bit of space on each side to pinch closed. 4.Pinch the entire length of the dough closed, stretching the dough slightly around the filling as you go. 5.Carefully lift intestine onto baking sheet, seam-side down, and form an âintestine-likeâ pattern. 6.Brush puff pastry with beaten egg. Dip small paintbrush into red food colouring and draw "blood" in the creases. 7.Bake about 20 minutes, or until golden brown.


Ingredients  1 cup butter, softened 1 cup sugar 1 Egg 1 tsp Almond extract 1 tsp Vanilla extract 2 2/3 cups Flour 1 tsp Salt 3/4 cup whole Almonds, blanched 2 squares of melting chocolate.

Method Combine the sugar, egg, butter, almond extract, and vanilla in a bowl. Mix in the flour, and salt. Cover and refrigerate the dough for about 30 minutes, or until it is firm.When you are ready to shape the biscuits,take out a small portion of the dough at a time. Shape the biscuits into fingers by rolling and working with your hands. Score the top of the biscuit with a knife or spatula to make it look like the wrinkles in your knuckle. Press an imprint into the tip of the biscuit with your finger to make a spot for the almond finger nail. Press an almond into the tip of each finger to look like a fingernail.Place on a cooking sheet lightly coated with no-stick cooking spray and bake at 325` for 20 to 25 minutes, or until the cookies are a very light golden brown. Let the biscuits cool on a drying rack.Use melting chocolate to go around the outside of the almond nail, giving a ghoulish appearance. Just melt the chocolate, put it in an icing piping bag, and cut a very small hole in the tip. Then pipe around the nail.If you use red melting chocolate the look will be even more dramatic. You can also make small drops of chocolate blood, or chocolate cuts on the cookies if you really want to freak out your guests.

 10).BAKED POTATOES !! The traditional favourite that is a must for Halloween ! No recipe required,as long as you have an oven,a microwave or even an open fire....jacket potatoes are so versatile that numerous extras can be added and designs implemented.....Enjoy !!

About the Author

Peter L

Member since: 4th June 2013

An owner of Thebestof Portsmouth, I have lived in Portsmouth and Southsea all my life, so I like to think I have a good idea about what makes us tick. I am passionate about all things Portsmouth and Southsea,...

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